1.1/2 cups cornflakes
1 tbspn cocoa
1/2 cup butter
3 tbspn sugar
Cream butter and sugar and blend with cocoa and cornflakes, press mixture into a medium sized serving dish, pressing it well around the edge with a fork. Set firm.
Filling:
1 level tbspn gelatine
1/2 cup cold water
2 or 3 egg whites
1 cup whipped cream
1 tspn vanilla
1/2 cup sugar
Method: Soften gelatine in cold water and dissolve over steam of hot water. Beat egg whites until stiff and fold in sugar gradually. Cool dissolved gelatine and add to beaten egg white. Fold in whipped cream and vanilla. Pile into crust and chill.
Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.
